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Iraqi Sumac Salad (Summag Salad)
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Prep Time:
15 minutes
15 minutes
Total Time:
30 minutes
30 minutes
Refreshing Iraqi salad with tangy lemon and sumac, ideal for summer meals.
Ingredients:
- 2 medium Roma tomatoes
- 0.5 large English cucumber, peeled and seeded
- 0.5 medium red onion
- 0.5 cup minced fresh parsley
- 1 teaspoon ground sumac
- 2 cups packed fresh arugula
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
Instructions:
- Quarter the tomatoes lengthwise, gently remove some seeds and excess liquid by giving them a gentle squeeze. Thinly slice the tomatoes and transfer to a large bowl.
- Dice cucumber into 1/4-inch pieces and place in a bowl. Slice onion into 1/4-inch slivers and add to the bowl along with parsley. Sprinkle sumac and salt over the mixture and toss gently to combine. Allow the flavors to meld for a minimum of 15 minutes, but ideally longer for enhanced taste.
- Place fresh arugula leaves in a bowl and lightly drizzle with zesty lemon juice and flavorful olive oil, tossing gently to ensure every leaf is coated. Season with salt to taste, if desired. Enjoy right away for the ultimate freshness.
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